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Bake the Rainbow

Skittles are my little cousin’s favorite candy, so much so that he even dressed up as the candy for Halloween one year! Personally, I don’t like skittles, the crunchy outside and soft inside freaks me out, but I do like the flavors!

Each strand of this challah is made with a different flavor/color of melted skittles. It has a deliciously fruity flavor and super fun colors!

2 Teaspoons instant yeast (2 packets of active dry yeast works too but I have found instant yeast results in a fluffier texture)

½ Cup skittle water

¼ Cup sugar

1 Egg

1 Teaspoon kosher salt

2 tablespoons margarine, melted

2-3 Cups flour

Before beginning the challah making process, separate the skittle by color. Melt each individual color. place the skittles in a pot with in ½ cup water, bring to a boil and whisk until completely melted. (It will look like the picture below)

You will need to make each flavor of dough separately. The recipe above is for one flavor. You will need to make the recipe five times.

Whisk egg, salt, margarine, sugar, skittle water, and yeast in a large bowl.

Add flour one cup at a time to yeast mixture. Using a strong spatula to mix at the beginning and using your hands to mix once it gets too difficult with the spatula.

Once the dough is fully mixed, turn onto a floured surface and knead for 5-8 minutes. Repeat with all flavors.

Grease a bowl with spray oil and transfer the dough to the bowl. Cover with a damp paper towel and put in the oven to prove. (Make sure the oven is off!) Proof until the dough is doubled in size about 45 minutes-1 hour.

Once proved, turn the dough onto a floured surface and cut each color into 4 equal portions. Roll out one strand of each color. Place each strand next to each other and roll into one giant log. Make a loop and pull the strand on the bottom through the hole in the middle. Let proof for another 30 minutes.

Preheat oven to 350 degrees. While the oven is heating beat one egg with a splash of water to create an egg wash. Using a pastry brush, brush the egg wash over the top of the loaves. Bake the loaves for 25-30 minutes.

NOTES: Do not try to slice the bread right when it comes out of the oven. If you are storing the bread to eat later, make sure it is fully cooled before you put it into any kind of container or it will create condensation that will lead to mold.

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